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Truck Stop Jo Jo Potatoes

Some of my fondest childhood memories are of the vacations I had with my family. Camping, river running, Redwood Forest, trips down to Mexico, California and then up the coast. We always had a good time and never missed out on great adventures. Somehow, we often left my little brother Morgan behind and had to turn around (sometimes a half an hour or more later) to go back and get him. As an adult, Morgan chose a career in the Marine Corps (No man gets left behind).

One particular trip our big ol’ Chevy Suburban broke down and we ended up spending the weekend in some po-dunk town in Southern Utah instead of our Lehman Cave destination. We still made it fun however, we ate at the local diner, did some skateboarding at the local park and razzed each other. Inevitably during our road trips we would stop and get gasoline at the Truck Stops, where we would almost always get Jo Jo potatoes and dip them in ranch dressing. This version tastes a lot like the original, without any nasty deep frying.

Truck Stop Jo Jo Potatoes

8 red potatoes (small-ish) sliced into 8 wedges each

2 T. safflower or other neutral tasting oil

2 T. lemon juice

1 t. liquid smoke (optional)

1/2 t. ground black pepper

1/4 C. arrowroot, cornstarch or tapioca starch (I’ve tried all 3 with only slightly different results)

2 T. nutritional yeast

1 t. smoked paprika

dash cayenne

1 1/2 t. celery salt or 1 t. sea salt and 1/2 t. celery seeds

1/2 t. onion powder

1/2 t. garlic powder

1 t. mustard powder

Method: Get out your rimmed baking sheet and Preheat oven to 425 degrees with the baking sheet heating up in there too. Slice the potatoes into wedges (as described above). Toss the potatoes in the liquid ingredients, then add the dry ingredients and spices. Toss until evenly distributed. The potatoes may stick together so pull them apart if they do. Carefully remove hot baking sheet and dump the seasoned potatoes onto it in a single layer. Bake for 30-35 minutes, turning potatoes halfway through the cook time until golden and cooked through. Serve with Vegan Ranch. You can also use russet (brown) potatoes for this recipe, but they’ll take 15 minutes longer to bake.

I dipped these in a homemade low-fat vegan ranch dressing

Update: 12/16/12 Another Happy Herbivore Abroad Cookbook Giveaway is going on over at An Unrefined Vegan today. Go over there and enter for another chance to win! Today is also the last day to enter my contest.

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